Caramel Pie

Ingredients

• 2 cups brown sugar
• 1 tbls. butter
• 1½ cups cream or milk
• 4 tbls. flour
• 3 egg yolks
• 1 t-spoon vanilla
• 1 white of egg (beaten)

Method

1. 1

   Mix flour and sugar, stir in milk, add beaten egg yolks, melted butter, vanilla, and egg white.

2. 2

   Cook in double boiler until thick.

3. 3

   Pour into warm baked crust, cover with meringue made from 2 beaten egg whites and 2 tablespoons sugar.

4. 4

   Brown in oven.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 100. The excerpt below is the record exactly as published.

CARAMEL PIE. 2 cups sugar. ■ 4 eggs. 2 cups milk. 5 tbls. flour. 2 tbls. butter. 1 t-spoon vanilla. Cream butter and sugar together with well beaten ^^^ yolks. Mix to a paste the flour with one half cup milk. Add with balance of milk to mixture. Cook in double boiler stirring constantly until very thick. Put remaining sugar in iron skillet or heavy aluminum pan, melt until a very dark brown liquid. Stir this liquid in boiler, add flavoring. Put in rich crust already baked and hot. Set in top of moderate oven 10 minutes. Make meringue of well beaten whites, adding two tbls. sugar. Place on pies and brown. This amount makes two pies. Mrs. J. A. Carlisle. PINEAPPLE PIE. 1 can grated pineapple. IV2 cups sugar. 2 lemons. 2 tbls. corn starch. 3 eggs. 1/2 cup water. 1 tbls. butter. Drain juice from pineapple ; add lemon juice, sugar; boil 3 min- utes, add corn starch and water which have been well mixed ; then pineapple. Break yolks in hot mixture stirring quickly, cook until thick. Line and bake pastry shell ; then fill with mixture. Make me- ringue of whites into which 3 tbls. sugar have been added. Spread on custard and bake in oven until meringue is firm and brown. Mrs. Jesse M. Manry. CARAMEL PIE. 2 cups brown sugar. 1 tbls. butter. ll^ cups cream or milk. 4 tbls. flour. 3 egg yolks. 1 t-spoon vanilla. 1 white of Q%%, (beaten). Mix flour and sugar, stir in milk, add well beaten egg yolks, melted butter, vanilla and Q%g white. Cook in double boiler until thick. Put mixture in rich crust, ready baked but warm. Cover with meringue made of 2 well beaten %%^ whites and 2 tbls. sugar. Brown in oven. Mrs. G. C. Chick, Lexington, Ky. 188 ATLANTA WOMAN'S CLUB COOK BOOK MOCK CHERRY PIE. 1 cup cranberries, (cut in half) 1 cup boiling water. 1/2 cup raisins. Butter size of walnut. 34 cup sugar. 1 t-spoon vanilla. Mix flour and sugar, pour on hot water, add butter, cook until thick. Remove from fire, add fruit and flavoring. Bake in pastry, with strips of pastry on top. Mrs. Porter King. LEMON PIE NO. 2 1 cup sugar. 1 large lemon. 1 cup water. 3 eggs. 2 tbls. flour. 1 tbls. butter. Cream butter, sugar and flour together; add water (boiling) lemon juice and grated rind; then add one whole egg and yolks of other two. Stir all together and cook in double boiler until thick. Bake rich crust, prick all oved with fork before baking. Make me- ringue of two well beaten whites, add tablespoon sugar — place on pie and brown slightly in oven. Mrs. Frank Daub. ENGLISH APPLE PIE (No Pastry). 2 very large mellow apples. 1 t-spoon white sugar. 1 cup sifted flour. l^ t-spoon nutmeg. 1/2 cup brown sugar. 1 t-spoon lemon juice. Butter size of an egg. Mix well the brown sugar, flour and butter (dry). Grease deep baking dish, put in all the apples sliced very thin, add an extra piece of butter about size of English walnut sliced thin and placed over apples ; sprinkle over this white sugar. Add t-spoon water, nutmeg and lemon juice. Place on top of pie the dry mixture (sugar, butter and flour). Cover contents thoroughly. Bake in moderate oven 30 minutes. Serve hot or cold with whipped cream. Mrs. Lucien York. LEMON CUSTARD PIE. 2 tbls. flour or 1 cup boiling water. 2 medium potatoes grated raw. 2 tbls. butter. 1 cup sugar. 1 lemon. 3 eggs. Add butter to hot water, stir in flour and sugar thoroughly to prevent lumping. Add lemon juice and peel (run peel through food- chopper) . Cook in double boiler until thick. Put mixture in ready baked pie shell, make meringue of 3 tbls, sugar in the well beaten egg whites. Brown in moderate oven. Those who have never used raw Irish potato as a thickening for lemon pie will be agreeably surprised. Mrs. D. F. Stevenson. PASTRIES, PUDDINGS AND DUMPLINGS 18»- AMBER PIE (Rich But Delicious). 4 eggs. 11/2 cups brown sugar. 1/2 cup butter. 1/2 cup cream. 1/2 cup tart jelly. 4 tbls. flour. Cream butter and sugar, add well beaten egg yolks. Stir flour into 1/2 cup cream until very smooth ; add jelly and vanilla to mix- ture. Cook in double boiler until thick. Put in rich baked crust. Cover with meringue of well beaten egg whites and 4 tbls. sugar. This is large pie with thick meringue. Mrs. Lawrence Petty, West Virginia. MOCK CHERRY PIE. 11/2 cups flour. 3 tbls ice cold water. 4 tbls. shortening. 1 t-spoon salt. Cut shortening into flour, add salt, add water one spoonful at a time. Do not knead, pinch into balls, turn out on board and roll, put in pie pan and trim. Filling. 1 cup raw cranberries. Butter size of walnut. 1/2 cup raisins. 1 cup boiling water. % cup sugar. 1 t-spoon vanilla. 3 tbls. flour. Cut cranberries and raisins in halves, mix sugar and flour dry. Pour boiling water over sugar and flour and cook to boiling point. Put raw fruit into mixture; add flavoring, pour into un- cooked pastry. Cut left over pastry into lattice strips, place over pie and cook 30 minutes. Mrs. Chas. Marshall. MACAROON PIE. 3 eggs yolks. 6 almond macaroons, crushed. 1 cup cream or milk.

Cook this with the app: pantry check, scaling, and the assistant.